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Spider Web Dip with Spooky Chips
Submitted by: SueW
1 package (8 oounces) Cream cheese, softened
1 jar (8 ounces) prepared salsa
1/2 cup prepared guacamole
2 tablespoons sour cream
Spooky Tortilla Chips
(see below)
Spooky Tortilla Chips
3 packages (12 ounces each) 8-inch plain or flavored flour tortillas
salt to taste
Olive oil
Spooky Tortilla Chips: Preheat oven to 350F. Spray baking sheet with Olive oil nonstick cooking spray. Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Discard scraps. Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt. Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
Prepare Spooky Tortilla Chips and set aside. Place cream cheese and salsa in blender or food processor container; blend until almost smooth. Spread Cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2-inch border. Place sour cream in small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in spiral shape over guacamole. Run tip of knife through sour cream to make a spider web. Serve with Spooky Chips.

Savory Brain Shrimp Spread
Submitted by: SueW
1-10 3/4 ounces can of cream of mushroom soup
8 ounces Cream cheese, softened
1-.25-ounce envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped (or 1 pound crab meat)
1 cup Mayonnaise
1 tablespoon lemon juice
Tabasco or Creole seasoning to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

Tombstone Tortilla Chicken Soup
Submitted by: SueW
2 tablespoons vegetable oil
6 boneless, skinless chicken thighs, cut into 1 inch crosswise strips
3 medium onions, cut in half, thinly sliced
2 stalks of celery, trimmed, diced
2 medium cloves garlic, minced
3-14 1/2 ounce cans chicken broth
1 cup water
1-28 ounce can diced tomatoes, drained
1-7 ounce can mild chilies, such as Ortega
2-11 ounce cans corn kernels
2 teaspoons ground cumin
2 teaspoons chili powder
6 corn tortillas, cut into 1-inch strips
salt and pepper to taste
Garnishes:
Sour cream
Tortilla chips
Tombstone Tortillas recipe (see below)
sprigs of cilantro
minced pickled jalapeno chilies
Tombstones Tortilla: Preheat oven to 350F. Spray baking sheet with Olive oil nonstick cooking spray. Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Discard scraps. Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt. Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
Heat oil in large, heavy-bottom pot or Dutch oven. Add chicken thigh strips and brown on both sides. Remove chicken with slotted spoon or slotted spatula, leaving oil in pan; place chicken in bowl. Add onions and celery; cook, stirring frequently, until onions start to turn golden brown. Add garlic and cook 1 minute. Add chicken, chicken broth, water, tomatoes, chilies, corn, cumin and chili powder. Bring to boil; reduce temperature to simmer. Simmer 45 minutes. Stir in tortillas; simmer 3 minutes. Taste; add salt and pepper, as needed. Makes 6-8 servings.
Presentation: Ladle into soup bowls. Garnish each with spoonful of sour cream, 2 or 3 tortilla chips and sprigs of cilantro. Put out small bowl of minced pickled jalapeno chilies, if desired. For those who want spicier mixtures can add a few to their soup.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine